Jan's Crab Stuffed Artichokes

*** NOTE
You will need lots of lemons for this recipe. 
Some for the crab mixture, 
one or two for the lemon water to soak the artichokes in.  
One or two to sqeeze over the artichokes before baking and 
at least one for the Lemon Butter Sauce.  I would have at
least 8 lemons on hand.


2 Lbs. Crabmeat
3 Eggs
4 Ribs Celery, chopped
1 Bunch of Green Onions, chopped
1/4 Cup Chopped Parsley
1/2 Bell Pepper, Chopped
1 Cup Bread Crumbs
2 Tbsps. Mayonnaise
2 Tbsps. Mustard
1/2 Stick of Butter, melted
1 Tbsp. Tabasco
1 Tbsp. Garlic Powder
1 Tsp. Cayenne Pepper
1 Tsp. Black pepper
Salt To Taste
Juice of 1 Lemon
6 Artichokes
Lots of lemons


Stuffing:
Pick through the crabmeat to remove shells and cartlidge. 
Mix all incredients together (Except the eggs, artichokes 
crab and the 2 lemons.)
Taste, and adjust the seasoning to your liking.  
Add the eggs, and mix thoroughly & then gently add the 
crab meat trying not to break up the lumps too much.  
Set the mixture in the fridge until ready to use.

Prepare the artichokes:
1.) Using a large knife, slice off the top 1/3 of the artichoke 
and discard. Remove 2 layers of leaves from around the base of the 
artichoke.  These are too tough to eat.  You can trim off the stem 
or leave it on.  Your choice.

2.) Cut the artichokes in half,  exposing the center.  
You now have 12 halves. 
Use a spoon to remove the fuzzy choke and some of the inner leaves. 
Scrape any fuzzy stuff from the hard center (called the heart).

3.) Rince the artichoke halves and place in a large bowl containing 
water and the juice of one lemon.
 
4.) When you're ready to stuff the artichokes, take them out of the 
water and let them drain, cut side down on paper towels for a minute 
or two.
 
5.) Pack the crabmeat stuffing into the artichoke cavity and set in 
a baking pan. Sprinke bread crumbs, a little Olive oil and a squeeze 
of lemon juice on the top of each artichoke. 

6.) Put about an inch of water in the pan, Cover tightly with foil 
and bake at 350 deg. for about 45 minutes.  If a leaf pulls off easily 
and the artichoke meat is tender, they're done.  

Remove the foil, place the artichokes back in the oven for 
5 to 10 minutes to crisp the tops.

*** A lemon, butter & garlic sauce would be delicious to dip the 
artichoke leaves in.

Lemon Butter Sauce
1 Stk. butter
Juice of 1 lemon
1 1/2 tsp. garlic powder

Melt butter and then add lemon juice and garlic powder to taste.